Chef Alli’s Berry Baskets with White Chocolate Mousse:
1 box puff pastry shells
6 oz. white chocolate
1 ½ cups heavy cream (whipping cream)
1 oz. semi-sweet chocolate, melted
sliced strawberries, raspberries, blackberries, blueberries
Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to form baskets.
In a microwave-safe bowl, microwave white chocolate and ¼ cup heavy cream on high for approx. 2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool to room temperature, stirring occasionally. In a chilled bowl, place remaining cream. Beat with an electric mixer at medium speed until soft peaks form. Do not overbeat! Fold half the whipped cream into white chocolate mixture, then fold in last half, just until blended. Spoon into cooled pastry shells. Top with fresh fruit, then drizzle melted semi-sweet chocolate over top. Refrigerate 1 hour.
(This recipe makes six pastry servings.)
Enjoy! Ralph and Chef Alli
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